Recipes from Italy :: Italian Vegetable Side Dishes
1/4 c. olive oil
1/3 c. flour
1/4 tsp. garlic salt
1 med. eggplant (about 1 1/2 lb. (one and a half lbs. )),
cut into 1/2-in. slices
1 (15 ounce) can tomato sauce
1/3 c. grated Parmesan cheese
1/2 tsp. dried oregano leaves
2 c. shredded mozzarella cheese (8 oz.)
Heat oil in skillet until hot.
Mix flour and garlic salt; coat eggplant with flour mixture. Cook over med. heat, turning once, until golden brown, adding more oil if necessary.
Pour half the tomato sauce into ungreased 13 x 9-in. baking dish. Add eggplant; sprinkle and distribute with Parmesan cheese. Pour remaining tomato sauce over eggplant; sprinkle and distribute with oregano and mozzarella cheese. Bake uncovered or without a lid at 325 degrees fahrenheit until hot and bubbly, about 25 mins.
